In a medium saucepan, combine ½ cup low-sodium soy sauce, ¼ cup water, 2 tablespoons light brown sugar, and 2 tablespoons granulated sugar. Over medium heat, stir continuously until the sugars dissolve completely, and the mixture begins to simmer. Add 2 tablespoons rice vinegar, 2 cloves of minced garlic, and 1 teaspoon ground ginger for depth of flavor, creating a fragrant teriyaki sauce.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons warm water until smooth. Gradually stir this mixture into your simmering sauce. Bring it to a low boil while stirring, then reduce the heat to medium-low. Allow it to simmer for about 3-5 minutes, or until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.

In a large skillet over medium-high heat, add 1 pound of ground chicken along with 1 teaspoon onion powder and 1 clove of minced garlic. Cook for about 6-8 minutes, breaking it up with a spatula, until the chicken is browned and cooked through, reaching a uniform color without any pink remaining.

Once the chicken is fully cooked, stir in 2 cups of chopped broccoli and 1 cup of thinly sliced baby carrots. Continue cooking for an additional 4-5 minutes, stirring frequently. The vegetables should become tender yet vibrant.

Pour your thickened teriyaki sauce over the cooked chicken and vegetables in the skillet. Stir well to coat every piece thoroughly with the sauce. Reduce the heat to low and let it all simmer for 10-15 minutes.

Prepare your rice base by spooning cooked white rice into bowls. Generously top each bowl with the teriyaki chicken and vegetable mixture. For added flavor, sprinkle with chopped green onions and sesame seeds.